Two types of dips with tacos

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 300 g green peppers
  • 2 Onions
  • 100 g Mustard gherkins (from the jar)
  • 6 TABLESPOONS White wine vinegar
  • 3 TSP Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 ripe mangoes
  • 1 Garlic clove
  • 1 Tomato
  • 1 TABLESPOON Lemon juice
  • 1 TABLESPOON Fresh cream
  • 7-10 Tbsp ground chili

Directions

  1. 1

    Clean, wash and finely dice the peppers. Peel and finely dice the onions. Drain mustard gherkins and chop a little smaller. Mix prepared ingredients, vinegar and sugar. Season with salt and pepper. Cook for about 30 minutes, stirring occasionally. In the meantime, peel the mangos.

  2. 2

    Remove the flesh from the stone and dice roughly. Peel garlic and press it through a garlic press. Wash and dice the tomato. Puree mango, except for a few cubes, garlic, tomato and lemon juice. Refine with crème fraîche. Fold in remaining mango cubes. Season with salt and crushed chilli

Nutrition Facts

KCAL
100 kcal
CARBS
18 g
FATS
1 g
PROTEINS
2 g